Mushroom Mayhem Stromboli:
with Mozzarella
Indulge in our savoury Mushroom Stromboli, a delightful twist on a classic favourite. This delicious stromboli is filled with a rich mixture of ground beef, fresh mushrooms, and spinach, all perfectly blended with Campbell's Cream of Mushroom Soup for a creamy, comforting taste. Encased in a golden, flaky crust, each bite offers a harmonious blend of flavours that's sure to satisfy
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
56 g
Jeunes épinards
200 g
Mélange de champignons
7 g
Ciboulette
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
Pas inclus dans votre livraison
2 cs
Farine tout usage*
(Contient: Gluten)
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
- Thinly slice mushrooms.
- Roughly chop spinach.
- Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Let dough rest in a warm place for 8-10 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot add 1/2 tbsp oil, then beef and mushrooms. Cook, breaking up beef into smaller pieces, until no pink remains and mushrooms are tender, 4-5 min.**
- Add spinach. Cook stirring often until wilted, 1 min.
- Season with salt and pepper.
- Using a slotted spoon, Carefully drain fat.
- Remove mixture from heat and add 3 tbsp (6 tbsp) Cream of mushroom soup.
- Set mixture aside to cool, 4-5 min.
- With floured hands, stretch dough again into a large rectangle shape, 9x13. (NOTE: The dough should now hold its shape.)
- Keeping a 1-inch border empty around all sides, spread beef and mushrooms, over the dough, then sprinkle with mozzarella.
- Slowly roll one long end tightly over the filling. Make sure the seam is on the bottom. (TIP: If things get sticky, just dust your hands with a bit of flour!)
- Pinch ends, then tuck under the roll.
- Using a knife carefully, cut three- four slits into the top of the stromboli.
- Bake stromboli in the middle of the oven until golden-brown and crisp, 18-25 min. (NOTE: For 4 ppl, bake stombolis in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice chives.
- Heat a small pot over medium heat.
- When hot add remaining cream of mushroom soup, 1/3 cup (2/3 cup) water and chives.
- Cook, whisking often until mushroom dipper is warmed through, 3-4 min.
- Once stomboli is baked through, let cool slightly on the baking sheet, 5 min.
- Using a serrated knife, slice stromboli into 8 equal pieces.
- Divide stromboli between plates.
- Serve mushroom sauce on the side for dipping.
